Ingredients:

  • 1.5 cups unsweetened almond milk
  • 0.5 cup plain Greek yogurt
  • 0.5 cup 100% pure pumpkin puree
  • 2 scoops (60g) vanilla protein powder

Instructions:

  1. Pour the almond milk and Greek yogurt into the blender first to prevent protein powder from sticking to the base.
  2. Add the pumpkin puree and protein powder on top of the liquid base.
  3. Start the blender on the lowest setting, gradually increasing to high. Blend for 45–60 seconds until the mixture is completely smooth and vibrant orange.
  4. Taste for sweetness and thickness. Add an extra splash of milk if too thick, or add 3–4 ice cubes and blend for another 20 seconds for a frostier consistency.